Ingredients:
- 1 cup purslane leaves (washed)
- 1 cup whole wheat flour
- 1 clove garlic
- ½ tsp salt
- 1 tbsp olive oil
- Warm water as needed
Instructions:
- Blend the purslane leaves and garlic with a little water to form a green paste.
- In a bowl, mix the flour, salt, olive oil, and purslane paste.
- Knead into a soft dough.
- Divide into small balls and roll out thin flatbreads.
- Cook on a hot pan until lightly browned on both sides.
- Serve warm with yogurt, cheese, or stew.
2. Fresh Purslane Salad
Ingredients:
- 1 cup purslane leaves
- 1 tomato, diced
- 1 cucumber, chopped
- 1 onion, sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Combine all ingredients in a bowl.
- Toss well and serve chilled as a refreshing summer salad.
3. Purslane Soup
Ingredients:
- 2 cups purslane leaves
- 1 small onion, chopped
- 1 potato, diced
- 2 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot and sauté onion until soft.
- Add the potato, broth, and cook until tender.
- Add purslane and cook for 5 minutes.
- Blend until smooth and season to taste.
🌻 Final Thoughts
Embracing purslane in your garden is more than just growing a plant — it’s cultivating a source of nutrition, flavor, and sustainability. Whether you’re aiming for better health, tastier meals, or an easy-to-care-for green, purslane is a gift of nature worth celebrating.
So next time you spot this “weed,” think twice before pulling it out — it might just be the superfood your garden (and body) has been waiting for!
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